This savory brown sugar brine enhances the flavor and juiciness of your meat and poultry dishes, making them tender and delicious.
In a large bowl, combine the kosher salt and brown sugar with the cold water. Stir until fully dissolved.
Ensure the water is cold to help the salt and sugar dissolve evenly.
Add the black peppercorns, bay leaves, and crushed garlic to the brine. Stir to combine.
Crush the garlic slightly to release its flavor into the brine.
Place your meat or poultry into a container or resealable bag and pour the brine over it, ensuring it is fully submerged.
Use a heavy plate or similar object to keep the meat submerged if necessary.
Refrigerate the brining meat for 6 to 24 hours, depending on the size and type of meat.
For smaller cuts, 6-8 hours is sufficient, while larger cuts benefit from a longer brining time.
Remove the meat from the brine and rinse thoroughly under cold water to remove excess salt.
Pat the meat dry with paper towels before cooking to ensure a good sear.
Cook the meat as desired and enjoy the enhanced flavor and tenderness.
Pair the cooked meat with your favorite sides for a complete meal.
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